Little Greek Fresh Grill Champions Gate

8310 Champions Gate Blvd, Champions Gate, FL 33896 · Permanent Food Service · License 6308903

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Aug 24, 2026

What drove the grade

Stop Sale issued due to adulteration of food product.High priority · no follow-up needed · 12 other violations

How the score was calculated

Starting score100
Violations at the Aug 24 complaint inspection
4 high priority (2 no follow-up needed, 2 fixed on the spot), 2 intermediate, 7 basic
-25
Safety score75

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug242026

Complaint inspection

13 violations found

First visitAug 24, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
13 violations found:
- 4 High priority
- 2 Intermediate
- 7 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to adulteration of food product.
  Observed left over shawarma being reheated on wheel. Told employee to discard and place a new one.
- Code 03, Food out of temperature: Cooked poultry not reaching a minimum internal temperature of 165°F.
  Employee pulled chicken off grill for service, temped at 160°F, advised employee to place back on grill for retemp. Retemped at 168°F.
  Fixed on the spot
  Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked.
  See stop sale. Observed gyro meat being reheated from previous day, cooked more than 60 minutes and was not fully cooked prior to being cooled and reheated.
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed two employees failing to wash hands prior to placing gloves on to engage in food preparation. Coached employees to wash hands after each glove change or changing tasks.
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Soda nozzle caps on self service soda machine soiled with mold like substance. Soda machine ice chute soiled with mold like substance.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Hand wash sink by prep table and dry storage rack blocked with umbrella.
Basic7
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Sugar bin not labeled.
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Thawing beef in triple sink in stagnant hot water. Employee placed beef under cold running water.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In spices on spice rack.
  Cutting board has cut marks and is no longer cleanable.
  Brown meat cutting board with deep grooves.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets on two door upright cooler soiled with mold like substance.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  On drying rack in dish area.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Observed 4 CO2 tanks in rear of establishment not secured.
Reporting only1
- Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
  For reporting purposes only.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.